CN110881509A - Moon cake and making process thereof - Google Patents

Abstract

The invention discloses a moon cake and a preparation method thereof, wherein the moon cake comprises, by mass, 20-30 parts of wheat flour, 5-10 parts of tartary buckwheat flour, 5-10 parts of sweet potato powder, 5-10 parts of oat powder, 5-10 parts of glutinous rice powder, 16-30 parts of butter, 15-30 parts of honey, 6-10 parts of strawberry powder, 2-10 parts of wine and 2-8 parts of cocoa powder. The mooncake disclosed by the invention is combined by using multiple raw materials, so that the taste is single, the use of coarse food grains is avoided, the digestion and the nutrition and health of human are facilitated, the mooncake stuffing is composed of multiple nuts and fruits, and the addition of raisins increases a certain amount of sour and sweet tastes, so that people can not feel greasy when eating the mooncake.

Description

Moon cake and making process thereof

Technical Field

The invention relates to a moon cake and a manufacturing process thereof, belonging to the technical field of moon cake processing.

Background

Every time in the middle and autumn, people can think of the moon cake. Moon cakes are deeply loved by people, but people rarely want to buy moon cakes to eat in addition to eating the moon cakes only in days before and after the mid-autumn festival. And as society develops, people eating the traditional food are less and less, one of the main reasons is that the current moon cakes are only limited to the traditional tastes, and the people are tired of the traditional tastes every year. Leading to the annual reduction of sales of moon cake production enterprises.

Disclosure of Invention

The invention aims to provide a moon cake and a manufacturing process thereof. The moon cake wrapper and moon cake stuffing used by the moon cake are different from the traditional taste, a new choice is provided for people, and the income of enterprises is improved.

The technical scheme is as follows: a moon cake comprises, by mass, 20-30 parts of wheat flour, 5-10 parts of tartary buckwheat flour, 5-10 parts of sweet potato powder, 5-10 parts of oat powder, 5-10 parts of glutinous rice powder, 16-30 parts of butter, 15-30 parts of honey, 6-10 parts of strawberry powder, 2-10 parts of wine and 2-8 parts of cocoa powder.

Preferably, the moon cake preferably comprises 20 parts of wheat flour, 5 parts of tartary buckwheat flour, 5 parts of sweet potato powder, 5 parts of oat powder, 5 parts of glutinous rice powder, 16 parts of butter, 15 parts of honey, 6 parts of strawberry powder, 2 parts of wine and 2 parts of cocoa powder in parts by mass.

Preferably, the moon cake comprises, by mass, 30 parts of wheat flour, 10 parts of tartary buckwheat flour, 10 parts of sweet potato powder, 10 parts of oat powder, 10 parts of glutinous rice powder, 30 parts of butter, 30 parts of honey, 10 parts of strawberry powder, 10 parts of wine and 8 parts of cocoa powder.

Preferably, the moon cake comprises, by mass, 25 parts of wheat flour, 7 parts of tartary buckwheat flour, 7 parts of sweet potato powder, 7 parts of oat powder, 7 parts of glutinous rice powder, 20 parts of butter, 20 parts of honey, 7 parts of strawberry powder, 5 parts of wine and 5 parts of cocoa powder.

A moon cake making process comprises the following making steps:

(1) pouring the heated and melted butter into a container, adding the syrup, stirring for 5-8 minutes, then adding the eggs, and stirring for 3-5 minutes to obtain a mixture A;

(2) pouring wheat flour, tartary buckwheat flour, soybean flour, sweet potato powder, oat powder, chestnut powder, glutinous rice powder and baking powder into a container, uniformly stirring, pouring the mixture a, stirring for 5-8 minutes, and standing for 25-35 minutes for later use;

(3) putting dried pineapple, dried raisin, dried banana, apple juice, strawberry jam, sweet osmanthus jam, fried preserved meat, ground peanut kernel, walnut kernel, white spirit and residual peanut oil into a container, stirring, and standing for 20-30 minutes to obtain moon cake stuffing;

(4) putting the moon cake stuffing obtained in the step (3) into the moon cake skin obtained in the step (1) for wrapping and forming, wherein the weight ratio of the moon cake stuffing to the moon cake skin is 1: 3, baking the formed moon cake at the temperature of 200-250 ℃ for 7-10 minutes, and then baking at the temperature of 150-180 ℃ for 5-8 minutes to obtain the required moon cake.

Detailed Description

Example 1

The moon cake preferably comprises 20 parts of wheat flour, 5 parts of tartary buckwheat flour, 5 parts of sweet potato powder, 5 parts of oat powder, 5 parts of glutinous rice powder, 16 parts of butter, 15 parts of honey, 6 parts of strawberry powder, 2 parts of wine and 2 parts of cocoa powder in parts by mass.

Example 2

The moon cake comprises, by mass, 30 parts of wheat flour, 10 parts of tartary buckwheat flour, 10 parts of sweet potato powder, 10 parts of oat powder, 10 parts of glutinous rice powder, 30 parts of butter, 30 parts of honey, 10 parts of strawberry powder, 10 parts of wine and 8 parts of cocoa powder.

Example 3

The moon cake comprises, by mass, 25 parts of wheat flour, 7 parts of tartary buckwheat flour, 7 parts of sweet potato powder, 7 parts of oat powder, 7 parts of glutinous rice powder, 20 parts of butter, 20 parts of honey, 7 parts of strawberry powder, 5 parts of wine and 5 parts of cocoa powder.

The manufacturing method of the moon cake in the embodiment comprises the following steps:

(1) pouring the heated and melted butter into a container, adding the syrup, stirring for 5-8 minutes, then adding the eggs, and stirring for 3-5 minutes to obtain a mixture A;

(2) pouring wheat flour, tartary buckwheat flour, soybean flour, sweet potato powder, oat powder, chestnut powder, glutinous rice powder and baking powder into a container, uniformly stirring, pouring the mixture a, stirring for 5-8 minutes, and standing for 25-35 minutes for later use;

(3) putting dried pineapple, dried raisin, dried banana, apple juice, strawberry jam, sweet osmanthus jam, fried preserved meat, ground peanut kernel, walnut kernel, white spirit and residual peanut oil into a container, stirring, and standing for 20-30 minutes to obtain moon cake stuffing;

(4) putting the moon cake stuffing obtained in the step (3) into the moon cake skin obtained in the step (1) for wrapping and forming, wherein the weight ratio of the moon cake stuffing to the moon cake skin is 1: 3, baking the formed moon cake at the temperature of 200-250 ℃ for 7-10 minutes, and then baking at the temperature of 150-180 ℃ for 5-8 minutes to obtain the required moon cake.

Claims (5)

1. A moon cake, which is characterized in that: the moon cake comprises, by mass, 20-30 parts of wheat flour, 5-10 parts of tartary buckwheat flour, 5-10 parts of sweet potato powder, 5-10 parts of oat powder, 5-10 parts of glutinous rice powder, 16-30 parts of butter, 15-30 parts of honey, 6-10 parts of strawberry powder, 2-10 parts of wine and 2-8 parts of cocoa powder.

2. A moon cake according to claim 1, wherein: the moon cake preferably comprises 20 parts of wheat flour, 5 parts of tartary buckwheat flour, 5 parts of sweet potato powder, 5 parts of oat powder, 5 parts of glutinous rice powder, 16 parts of butter, 15 parts of honey, 6 parts of strawberry powder, 2 parts of wine and 2 parts of cocoa powder by mass.

3. A moon cake according to claim 1, wherein: the moon cake comprises, by mass, 30 parts of wheat flour, 10 parts of tartary buckwheat flour, 10 parts of sweet potato powder, 10 parts of oat powder, 10 parts of glutinous rice powder, 30 parts of butter, 30 parts of honey, 10 parts of strawberry powder, 10 parts of wine and 8 parts of cocoa powder.

4. A moon cake according to claim 1, wherein: the moon cake comprises, by mass, 25 parts of wheat flour, 7 parts of tartary buckwheat flour, 7 parts of sweet potato powder, 7 parts of oat powder, 7 parts of glutinous rice powder, 20 parts of butter, 20 parts of honey, 7 parts of strawberry powder, 5 parts of wine and 5 parts of cocoa powder.

5. Implementing any of the moon cakes according to claims 1 to 4, characterized in that: the preparation method comprises the following steps:

(1) pouring the heated and melted butter into a container, adding the syrup, stirring for 5-8 minutes, then adding the eggs, and stirring for 3-5 minutes to obtain a mixture A;

(2) pouring wheat flour, tartary buckwheat flour, soybean flour, sweet potato powder, oat powder, chestnut powder, glutinous rice powder and baking powder into a container, uniformly stirring, pouring the mixture a, stirring for 5-8 minutes, and standing for 25-35 minutes for later use;

(3) putting dried pineapple, dried raisin, dried banana, apple juice, strawberry jam, sweet osmanthus jam, fried preserved meat, ground peanut kernel, walnut kernel, white spirit and residual peanut oil into a container, stirring, and standing for 20-30 minutes to obtain moon cake stuffing;

(4) putting the moon cake stuffing obtained in the step (3) into the moon cake skin obtained in the step (1) for wrapping and forming, wherein the weight ratio of the moon cake stuffing to the moon cake skin is 1: 3, baking the formed moon cake at the temperature of 200-250 ℃ for 7-10 minutes, and then baking at the temperature of 150-180 ℃ for 5-8 minutes to obtain the required moon cake.